I am not religious, but I do enjoy all the major Christian holidays, chiefly because they are all held together with copious amounts of marzipan. I love marzipan. I’m that person that will eat the spare almond paste off your Royal icing when you’re defeated by Christmas cake or buy a block of it to eat slices off. And don’t get me started about those exquisite little fruits modelled from the stuff you get in posh grocers and Fortnums. I am definitely in the pro-camp.

I spend a lot of time wanting to increase the ways I can get marzipan into my life, so Easter and its siren song of Simnel cake pleases me hugely. I toyed with these mini ones from Nutmegs Seven which look light as a feather, but I’ve also been fiddling around with trying a marzipan ice cream for ages and suddenly it came together and I realised my world needed Simnel cake ice cream immediately.

You could of course bake a Simnel Cake and break it up into homemade ice cream and bob’s your uncle, but I have a deep shuddering hatred of wet cake. Things like trifle and tiramisu make me feel funny inside. So I needed something more deconstructed, but simple and I think, with this recipe, I’ve cracked it:

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